Green salmon with pineapple & tamarind salad

Green salmon with pineapple & tamarind salad

  • Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Pineapple and salmon may seem like an unlikely combination, but the sweet and sharp tang of the fruit perfectly complements the oily, spicy fish

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal543
fat29g
saturates5g
carbs27g
sugars24g
fibre4g
protein40g
salt0.4g
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Ingredients

For the marinade

For the pineapple salad

Method

  • STEP 1

    Heat a pan with the oil and wilt the spinach and coriander leaves. Put in a food processor and blend with the remaining marinade ingredients until you have a smooth paste. Season well.

  • STEP 2

    Place the salmon, skin-side up, on a board. Score the skin deeply and pour over the paste, massaging it all over the skin and flesh. Put aside while you heat the oven, or leave to marinate in the fridge for longer, if you prefer.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Lift the salmon from the paste, being careful not to brush too much off. Lay the salmon on a baking sheet, skin-side down, and roast for 10-15 mins. Meanwhile, make the pineapple salad. Crush the garlic with salt flakes and pepper in a mortar, then stir in the apple juice, tamarind, honey and oil. Pour over the sliced pineapple, making sure it is evenly coated.

  • STEP 4

    To serve, lay some pineapple slices on each plate, add a fillet of salmon to each and scatter over the red chilli, coriander, mint and crispy shallots. Serve with wedges of lime.

Goes well with

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    Rating: 4 out of 5.1 rating
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